Prep time: 20 mins | Bake time: 1 hr | Total time: 1 hr 20 mins | Yield: 8
I never meet anyone who doesn’t like cheesecake and eggnog. The creamy and rich eggnog cheesecake filling with a spicy gingersnap cookie crust is addicting! Thus, making these bars my go-to treat not only for the Holidays but all year round!
Ingredients
Crust
1 1/2 c gingersnap crumbs
3 tbsp sugar
4 tbsp butter, melted
Cheesecake
2 (8ounces) cream cheese, softened
2 Eggs
1 Egg yolk
3/4 c eggnog
3/4 c sugar
4 1/2 tsp flour
1 tbsp rum extract
1 tsp vanilla extract
1/2 tsp nutmeg
1/4 tsp salt
How to make Eggnog Cheesecake Bars
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium mixing bowl, add 3 tablespoons of sugar, gingersnap crumbs, and melted butter. Stir until well combined.
Step 3: Transfer the mixture into a 9×9-inch baking pan and press it gently to make a crust.
Step 4: Place it inside the preheated oven and bake for about 12 to 15 minutes.
Step 5: Add the cream cheese into a mixer. Beat until the texture becomes fluffy on medium speed.
Step 6: Add flour, rum extract, eggs, egg yolk, eggnog, 3/4 cup sugar, nutmeg, vanilla, and salt. Stir until well mixed.
Step 7: Spread the cheesecake filling on top of the crust.
Step 8: Place the baking pan with the crust into a larger pan.
Step 9: Add hot water, enough to reach half the pan.
Step 10: Place it inside the preheated oven and bake for about 40 to 45 minutes or until done.
Step 11: Remove from the pan and place it on a wire rack to cool for about 30 minutes.
Step 12: Place it inside the fridge for about 3 hours.
Step 13: Sprinkle ground nutmeg on top.
Step 14: Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 515 | TOTAL FAT: 33.3g | SATURATED FAT: 17.3g | UNSATURATED FAT: 10.2g | CHOLESTEROL: 156.4mg | SODIUM: 418.5mg | CARBOHYDRATES: 46.9g | FIBER: 0.8g | SUGAR: 36.4g | PROTEIN: 8.3g
Ingredients
- Crust
- 1 1/2 c gingersnap crumbs
- 3 tbsp sugar
- 4 tbsp butter, melted
- Cheesecake
- 2 (8ounces) cream cheese, softened
- 2 Eggs
- 1 Egg yolk
- 3/4 c eggnog
- 3/4 c sugar
- 4 1/2 tsp flour
- 1 tbsp rum extract
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: In a medium mixing bowl, add 3 tablespoons of sugar, gingersnap crumbs, and melted butter. Stir until well combined.
Step 3: Transfer the mixture into a 9x9-inch baking pan and press it gently to make a crust.
Step 4: Place it inside the preheated oven and bake for about 12 to 15 minutes.
Step 5: Add the cream cheese into a mixer. Beat until the texture becomes fluffy on medium speed.
Step 6: Add flour, rum extract, eggs, egg yolk, eggnog, 3/4 cup sugar, nutmeg, vanilla, and salt. Stir until well mixed.
Step 7: Spread the cheesecake filling on top of the crust.
Step 8: Place the baking pan with the crust into a larger pan.
Step 9: Add hot water, enough to reach half the pan.
Step 10: Place it inside the preheated oven and bake for about 40 to 45 minutes or until done.
Step 11: Remove from the pan and place it on a wire rack to cool for about 30 minutes.
Step 12: Place it inside the fridge for about 3 hours.
Step 13: Sprinkle ground nutmeg on top.
Step 14: Serve and enjoy!
